Ingredients with Measurements:
- 1 lb ground beef
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup chopped green onions
- 1/4 cup chopped onion
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 egg
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup water
- Vegetable oil for frying
- Sesame seeds for garnish
Special equipment needed:
- Mixing bowl
- Frying pan
- Spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the ground beef, soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, onion, black pepper, and red pepper flakes. Mix well and let marinate for at least 30 minutes.
2. In another mixing bowl, whisk together the egg, flour, cornstarch, baking powder, salt, and water to make the batter.
3. Heat vegetable oil in a frying pan over medium-high heat.
4. Take a small handful of the beef mixture and form it into a patty about 2 inches in diameter and 1/2 inch thick.
5. Dip the patty into the batter, making sure it is fully coated.
6. Carefully place the patty into the hot oil and fry until golden brown, about 2-3 minutes per side.
7. Remove the patty from the oil and place it on a paper towel-lined plate to drain excess oil.
8. Repeat steps 4-7 with the remaining beef mixture and batter.
9. Sprinkle sesame seeds over the pindae-ttŏk for garnish.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
Makes about 12 pindae-ttŏk patties
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 2g
Cholesterol: 55mg
Sodium: 590mg
Total carbohydrates: 15g
Dietary fiber: 1g
Total sugars: 3g
Protein: 12g
Substitutions for ingredients:
- Ground pork or chicken can be used instead of beef.
- Honey or maple syrup can be used instead of brown sugar.
- Vegetable oil can be used instead of sesame oil.
- All-purpose flour can be used instead of cornstarch.
- Rice flour can be used instead of wheat flour.
Variations:
- Add chopped vegetables such as carrots or zucchini to the beef mixture for added nutrition.
- Use different types of meat such as chicken or pork.
- Make the batter thinner or thicker depending on personal preference.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Use a non-stick frying pan to prevent sticking.
- Drain excess oil on a paper towel-lined plate to prevent the patties from becoming too greasy.
Storage instructions:
Store leftover pindae-ttŏk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pindae-ttŏk in the microwave or oven until heated through.
Presentation ideas:
Arrange the pindae-ttŏk on a platter and sprinkle sesame seeds over them for a simple and elegant presentation.
Garnishes:
Sprinkle chopped green onions or cilantro over the pindae-ttŏk for added flavor and color.
Pairings:
Serve the pindae-ttŏk with a side of steamed rice and kimchi for a traditional Korean meal.
Suggested side dishes:
- Japchae (stir-fried glass noodles with vegetables)
- Mandu (Korean dumplings)
- Tteokbokki (spicy rice cakes)
- Pajeon (Korean scallion pancakes)
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the patties are falling apart, add more flour to the batter to make it thicker.
Food safety advice:
- Make sure the meat is fully cooked before serving.
- Use a meat thermometer to ensure the internal temperature of the meat reaches 160°F.
Food history:
Pindae-ttŏk is a traditional Korean dish made with ground meat and flour. It is often served as a snack or appetizer.
Flavor profiles:
Pindae-ttŏk has a savory and slightly sweet flavor from the beef marinade and batter. The sesame seeds add a nutty flavor and crunchy texture.
Serving suggestions:
Serve the pindae-ttŏk with a dipping sauce made from soy sauce, vinegar, and sugar for added flavor.
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Region: Korean